Description
Bright, sizzling lemon and golden-browned edges make these Greek lemon potatoes a weeknight hero. Roasted with garlic, olive oil, and oregano, they deliver classic Greek flavors in a crisp and tender texture.
Ingredients
Scale
- 900 g (2 lb) medium Yukon Gold or Kennebec potatoes
- 60 ml (1/4 cup) extra-virgin olive oil
- 60 ml (1/4 cup) fresh lemon juice
- 4 cloves garlic, minced (≈ 12 g)
- 120 ml (1/2 cup) low-sodium chicken or vegetable stock
- 1 tsp dried oregano (or 1 tbsp fresh oregano, chopped)
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp chopped parsley (optional)
- Lemon wedges (for serving)
Instructions
- Preheat the oven to 200°C (400°F). Wash and scrub the potatoes, then cut each into 6–8 wedges.
- Parboil the potatoes in a large pot of salted cold water for 6–7 minutes until just tender. Drain and let steam for 1 minute.
- Whisk together olive oil, lemon juice, stock, minced garlic, oregano, salt, and pepper in a small bowl.
- Transfer the drained wedges to a baking sheet, pour the sauce over them, and toss to coat. Arrange in a single layer, cut-side down.
- Roast for 35–40 minutes, turning every 12–15 minutes until golden brown and edges are crisp.
- Rest in the pan for 3 minutes, then serve with chopped parsley and lemon wedges.
Notes
Use warm sauce over hot potatoes to help it cling and begin to caramelize. Do not overcrowd the pan to ensure crispiness.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg